Description
This Spicy Jalapeno and Cheese Beef Pie is a delicious and hearty way to use leftover brisket. Packed with sharp cheddar cheese and fiery jalapeños, this savory pie combines tender beef with a flaky puff pastry crust, perfect for a comforting meal. The filling is seasoned with aromatic onion, garlic, and a rich beef broth thickened slightly for a luscious texture.
Ingredients
Scale
Filling
- 2 cups leftover cooked brisket, chopped
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and finely chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp flour
- Salt and pepper to taste
Pie Crust and Finish
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 200°C (400°F) and grease a pie dish or baking dish to prevent sticking.
- Sauté aromatics: Heat olive oil in a skillet over medium heat, then add diced onion and minced garlic. Cook until they are soft and fragrant, about 3-4 minutes.
- Add jalapeños: Stir in the finely chopped, seeded jalapeños and cook for an additional 2 minutes to release their flavor and slight heat.
- Thicken mixture: Sprinkle the flour evenly over the vegetable mixture, stirring continuously to combine and cook for 1 minute to remove the raw flour taste.
- Add liquids and thicken: Slowly pour in the beef broth and Worcestershire sauce while stirring to avoid lumps. Continue cooking until the mixture thickens to a sauce-like consistency.
- Incorporate brisket and cheese: Add the chopped brisket and shredded cheddar cheese to the skillet. Season with salt and pepper, and mix well until the cheese is melted and the filling is fully combined.
- Assemble pie: Transfer the beef filling into the prepared pie dish, spreading it evenly.
- Cover with pastry: Place the thawed puff pastry sheet over the filling, trim any excess, and seal the edges by pressing them against the dish. Brush the top with beaten egg to ensure a golden, glossy crust.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes or until the puff pastry is puffed up and golden brown.
- Rest and serve: Allow the pie to cool slightly for about 5 minutes before slicing and serving to let the filling set.
Notes
- For less heat, remove all seeds from the jalapeños before chopping.
- Leftover brisket must be cooked; if raw beef is used, cooking times and method will need adjustment.
- The pie is best enjoyed warm but can be refrigerated and reheated the next day.
- Use a sharp knife to cut the pie for clean slices without tearing the pastry.
- Substitute cheddar cheese with pepper jack or Monterey Jack for a different flavor profile.
